Recipes — Vegetables

Ingredients: 12 whole New Potatoes (or other small round potatoes)3 Tbsp. Mushroom & Sage Olive Oil (or try other herb flavoured olive oils)Kosher salt, to tasteTellicherry Peppercorns, to tasterosemary (or other herbs of choice), to taste (optional) Instructions: Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher or fork, gently press down each potato until it slightly mashes,...

Ingredients: 1 lb. cooked beets1 Tbsp. Butter Olive Oil1 Tbsp. honeyCinnamon Pear Balsamicsalt and pepper, to taste Instructions: Cook beets with salt in the water. Cool and peel. These can be cooked the day before. Dice beets, and put into frying pan. Add 1 tablespoon Butter Olive Oil and 1 tablespoon honey. Melt and stir together; add beets and salt and pepper to taste. Fry until well heated and glazed. Then put in serving dish and drizzle with Cinnamon Pear Balsamic. Submitted by Irma Friesen

Ingredients: 5 lb. butternut squash, peeled, seeded and cut into 1 inch pieces1/3 c. brown sugar2 c. water1 3/4 tsp salt2 Tbsp. Maple Balsamic3 Tbsp. unsalted butter, in pieces1/2 tsp. black pepperRoasted Pumpkin Seed Oil Instructions: Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain squash in a colander. Puree squash, syrup, oil, and butter in batches in a food processor until smooth, adding reserved cooking liquid if puree is too thick. Transfer to a serving...

Ingredients:2 lbs. asparagus, trimmed1 Tbsp. minced shallot1/2 tsp. minced garlic1/2 tsp. Dijon mustard1/2 tsp. coarse salt1/4 tsp. freshly ground black pepper1/4 c. Pinot Nero White Balsamic 4 Tbsp. Extra Virgin Olive Oil2 Tbsp. Black Truffle Oil1 Tbsp. minced fresh herbs, such as basil, chives, or flat-leaf parsley Instructions: Prepare an ice-water bath; set aside. Place asparagus in a steamer basket set over a pot of boiling water. Cover and steam until just tender. Remove and transfer to ice-water bath until cool. Remove and pat dry. Place asparagus on a platter (or divide between 6 individual plates); set aside. In a...

Ingredients: 1 c. mayonnaise 1/4 c sugar 1/4 c. Oregano White Balsamic 1/4 tsp salt Hickory Smoked Pepper to taste 4 c. sliced cucumbers Instructions: In a bowl, combine mayonnaise, sugar, Oregano White Balsamic, salt, and pepper. Add cucumbers. Stir to coat. Cover and refrigerate for 2 hours. Submitted by Bev Penner

Ingredients: 1 egg yolk 1 1/2 Tbsp. SMAK DAB White Wine Herb Mustard 3/4 c. House Blend Olive Oil 3 Tbsp. Sicilian Lemon White Balsamic kosher salt and freshly ground black pepper, to taste 1 large celery root (or 2 medium, about 1 1/2 lbs.), peeled 2 Tbsp. minced flat leaf parsley Instructions: Arrange a damp tea towel in a circle on a work surface. Set a bowl over tea towel (to help prevent the bowl from slipping). Add egg yolk and mustard; whisk to combine. While whisking, pour in 1 tsp. House Blend Olive Oil a few drops at...

Ingredients:Steaks:4 medium pork shoulder steaks3 Tbsp. Tuscan Herbs Olive Oil (or try Mesquite Smoke Olive Oil)3 Tbsp. Peach White Balsamic2 Tbsp. Fire in the Kitchen Veggie Blaze or SmokeaterVegetables:2 stalks celery2 peppers, any color1 med-large beet1 c. cauliflower1 c. broccoli1 c. mushrooms2 Tbsp. Dill Olive Oil, plus some for drizzling1 Tbsp. Peach White Balsamicsea salt and pepper Instructions: Lay meat on cutting board in single layer. Pat dry with paper towels. Drizzle with Tuscan Herb Olive Oil and Peach White Balsamic and rub to coat meat entirely with oil and vinegar. Sprinkle on Veggie Blaze and rub to coat meat...

Ingredients:1 1/2 lbs. small new potatoes1 Tbsp. Garlic Olive Oil1 med. onion, chopped2 tsp. Fire in the Kitchen Veggie Blaze1 c. chicken broth1 Tbsp. dried parsley To make the dish more decorative, peel a strip from around the middle of each potato, or leave unpeeled and place in cold water. Heat oil in skillet and saute' onion and garlic until tender, about 5 minutes. Add broth and 3/4 cup parsley. Mix well and bring to a boil. Drain potatoes and add to skillet. Cover and bring to boil. Reduce heat and simmer for 10 minutes or until potatoes are tender....

Ingredients:3 lbs. russet potatoes, peeled and cut into 2 inch chunks2 Tbsp. Cayenne Olive Oil1 Tbsp. Garlic Olive Oil1/3 c. grated Parmesan cheese1/2 lb. mozzarella cheese cut into 1/2 inch cubes3 large eggs1 Tbsp. finely minced flat leaf parsley2 tsp. sea saltfresh ground pepper, to taste1 1/2 c. fine bread crumbs Mild, medium or Robust Extra Virgin Olive Oil Instructions: Place the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook for approximately 15 minutes until the potatoes are tender. Allow the potatoes to cool completely. Mash the cooled potatoes, season with salt...